Miss Slone pulls the curtain back on how Capitol Hill games are played (and won) and tells the story of a brilliant and ruthless lobbyist (Jessica Chastain), who is notorious for her unparalleled talent and desire to win, even at the risk of her own career. Raoul will step into the shoes of R.M. Dutton, a brilliant and highly regarded lobbyist who will do anything to win, no matter the cost.

Bhaneja is an accomplished musician and front man of his award winning blues band Raoul and the Big Time. Releasing multiple albums, the band has performed all over Canada and won a Maple Blues Award.

When he is not acting, producing or recording music, Bhaneja supports numerous charities including the National Theatre School of Canada; he received the Christopher Plummer International Fellowship through the Shakespeare’s Global Centre of Canada and is now on the board. Additionally, he is passionate about the YMCA and plans to give back to organizations related to Doctors Without Borders.

Check out what Bhaneja has to say about his music, grilling a steak to perfection, and his fondness for scotch.

Photo Courtesy of Benjo Arwas

Tell us a bit about the projects you have coming up.

I’ve always got a lot going on as I hate not being busy. I’ve usually got an upcoming gig on the horizon with my band Raoul and The Big Time while I’m waiting in between film and television projects. That performance outlet usually keeps me sane. I was last on stage with my wife (Birgitte Solem) in our production of the Pulitzer Prize-winning play Disgraced by my friend Ayad Akhtar and we are taking that on the road soon. The biggest project on my horizon is the upcoming release of Miss Sloane, which I am in opposite some of my favorite actors such as Jessica Chastain, Mark Strong, Alison Pill, Sam Waterston, and many more. I’m excited to see where that one goes.

With your busy schedule, what do you like to do with your down time?

I’m on the road a lot, particularly the last few years as I toured across the country with a musical I wrote called Life, Death and The Blues, so when I’m at home I am hanging with my two kids as much as I can. It’s hard to be away but it comes with this kind of work, so when I’m home I try to be home. Whatever they are doing is what I am doing… I do love to sneak out and catch an NBA or MLB game if I can as well as some good live music.

When you go out to eat, where do you like to dine?

Well, it’s probably due to my heritage…I’m half South Asian, I have pretty much eaten at an Indian restaurant in every town I’ve been in for more than a few days, all over the world. I seek them out and I am a fan of Tandoori, so I spend a lot of time comparing restaurants on that, particularly if they specialize in North Indian cuisine.

Photo Courtesy of Benjo Arwas

What types of dishes do you usually order?

Tandoori Chicken, usually a half chicken order is my absolute favorite and the dish I start with to see if I like the place and will ever return. If they get that right, I am back! If it’s a restaurant with more of a South Indian focus I will of course give them a pass and head for some kind of curry, but avoid the vindaloo as I don’t mind hot, but there is no need to kill yourself!

Do you cook?

I’m in charge of the grill, and probably my greatest success has come with steak over the last fifteen years or so. I’ve really come to appreciate it as I learn more about it. I’ve stopped ordering it out as much as I prefer how I make it and I try to eat organic or “naturally raised” as much as I can. It’s more sustainable, humane but of course more expensive so it probably stops me from over doing it even though I most likely have eaten more red meat than I should…

What types of drinks do you order when out?

I’m not much of a drinker and never have been. I play blues music and from when I got started in my late teens, I was around guys (mainly) who had struggles with alcohol. The generation before mine also had a lot of drugs in the game, particularly in the ‘70s and ‘80s and I saw them struggle or saw them spend lots of time dealing with the aftermath so I stayed away from both. When you work in the “nightlife” business you have to be careful to remember you’re the one at work when others are at play. I want people to have a good time so they can do what they like, but for me it’s the odd scotch at home and that’s about it.

Do you prepare drinks at home?

I’m staring at a bottle of 10-year aged Balvenie single malt on the kitchen counter that I’m working through very slowly, but probably a little quicker over the winter when I feel any kind of bug coming on. I like to zap it with a shot and see what that does… the trick is not to zap it over and over and over again.

Photo Courtesy of Benjo Arwas

Do you own a home bar?

I recall in my youth the home bar being a thing, and I also recall my older (teenage) brother syphoning off portions with his friends and filing the bottles with water. I think my parents started marking off the bottles, so now that I have kids I don’t have a bar! I do have a few bottles of some wine for when we have friends over but that’s about it.

If you did own a home bar, what would it be like?

One you can swim up to!

What is your favorite cocktail?

I like a single malt, no ice or if I’m having a cocktail with my wife, it would be her favorite and one that is big up in Canada, The Caesar, with Clamato juice, not a Bloody Mary with tomato juice!

Have you ever been a bartender?

I was the worst bartender in the history of bartending. That was about twenty years ago when I left theatre school and moved to the big city. It was a very short-lived career, and it’s lucky for patrons that I never kept up, as I’m not sure how many thousands of drinks I would have ruined.

I recall one night as a server even before I moved behind the bar, where a guy asked for the most expensive single malt we had and wanted it “neat.” I had no idea what that meant so when I came back with a block of ice melting in his fifty dollar double he tore a strip off me. Now, of course I know you don’t need to tell me what “neat” means.

]]>Holiday Cocktails from BACARDÍhttp://chilledmagazine.com/holiday-cocktails-bacardi
Fri, 09 Dec 2016 17:01:08 +0000http://chilledmagazine.com/?p=35689Ring in the holiday festivities this season with two cocktails from the FACUNDO Rum Collection and BACARDÍ Gran Reserva line...Read More

Ring in the holiday festivities this season with two cocktails from the FACUNDO Rum Collection and BACARDÍ Gran Reserva line.

EXIMO Noir is made with FACUNDO EXIMO. The rich mahogany color of this cocktail is achieved by combining the dark rum with cold brew coffee syrup and Amaro Montenegro. The tang of Combier orange liqueur adds sweetness to the EXIMO Noir.

FACUNDO EXIMO, from the FACUNDO Rum Collection, is a mix of medium to heavy bodied dark rums blended and then aged in fine oak barrels. The rich flavors of the rum complement the tastes of the liqueurs for a delectable libation.

The Old Cuban is made with BACARDÍ 8 Años, mixed with Prosecco, mint leaves, fresh lime juice, simple syrup and Angostura bitters.

Ideal for enjoying in cooler weather, BACARDÍ 8 Años is made from a selection of reserve rums, barrel-aged for 8 years, forming a complex, woody flavor complemented by notes of apricot, butterscotch, and nutmeg. The dark rum is a Bacardí family private blend, originally crafted in 1862 and kept secret for seven generations.

EXIMO Noir

EXIMO Noir

Ingredients:

1 1/2 parts FACUNDO EXIMO

1/4 part Cold Brew Coffee Syrup

1/4 part Amaro Montenegro

1/4 part Combier Orange Liqueur

Orange Peel for Garnish

Preparation:To make the cold brew coffee syrup, combine equal parts cold brew coffee and Demerara sugar. In a mixing glass, stir all the ingredients with plenty of ice. Strain contents into a coupe glass. Garnish with an orange peel.

BACARDÍ Old Cuban

BACARDÍ Old Cuban

Ingredients:

1 1/2 parts BACARDÍ 8 Años Rum

2/3 part Simple Syrup

1/2 part Fresh Lime Juice

6 Mint Leaves

2 dashes Angostura Bitters

2 parts Martini & Rossi Prosecco

Preparation:In a cocktail shaker, combine mint leaves, lime juice and simple syrup; gently muddle the mixture. Next, pour in the BACARDÍ 8 Años rum, Angostura bitters and ice. Place the lid on the shaker and shake well. Strain the mix into a coupe glass and top up with prosecco. Garnish with mint leaves and serve.

]]>Smirnoff Peppermint Twist is Back for the Holiday Seasonhttp://chilledmagazine.com/smirnoff-peppermint-twist-back-holiday-season
Fri, 09 Dec 2016 16:13:51 +0000http://chilledmagazine.com/?p=35679Back in time for the holiday season, SMIRNOFF™ Peppermint Twist is a ridiculously delicious vodka specialty made with natural peppermint flavors…Read More

Back in time for the holiday season, SMIRNOFF™ Peppermint Twist is a ridiculously delicious vodka specialty made with natural peppermint flavors.

This limited-time offering begins with SMIRNOFF Vodka, which is triple distilled for exceptional smoothness and ten times filtered in a unique process clarity, delivering a mouth-watering taste of sweet holiday candy, balanced by a soothing, cool peppermint taste.

The vodka specialty comes in a festive bottle, wrapped in its season’s best stripes, and features a unique “Scratch and Sniff” packaging, releasing hints of peppermint and holiday cheer simply by rubbing the outside of the bottle.

Smirnoff Peppermint Twist

Tasting Notes

Aroma: Delicious candied peppermint aroma

Flavor: Peppermint flavor giving way to a full bodied winter holiday experience

Mouth-feel: Cooling sensation aftertaste, reminiscent of candy canes

Serve: Perfect as a chilled shot or creatively mixed in your favorite holiday cocktail… and, of course, a candy cane garnish is a must!

It is available at a suggested retail price of $15.99 (750ml). It’s also available in a 50ml size that is perfect as an adult stocking stuffer.

It’s a perfect addition to classic holiday drinks like hot chocolate and eggnog, or as an ingredient in other festive cocktails.

]]>International Beverage Named Whisky Distiller of the Yearhttp://chilledmagazine.com/international-beverage-whisky-distiller-year
Fri, 09 Dec 2016 15:52:52 +0000http://chilledmagazine.com/?p=35674International Beverage, producer of some of the global drinks industry's most acclaimed premium spirits, is celebrating…Read More

International Beverage, producer of some of the global drinks industry’s most acclaimed premium spirits, is celebrating a momentous win in Whisky Magazine’s Icons of Whisky Scotland 2017 awards, after being crowned Whisky Distiller of the Year.

It caps a phenomenal year for the business in which its whisky brands have scooped over 80 medals in international competitions. At the World Whiskies Awards earlier this year, Old Pulteney 1989 was named ‘World’s Best Single Malt’ and anCnoc 18 Year Old ‘World’s Best Whisky’ in the Highland 13 20 year old category, whilst Balblair Vintage 1990 won the IWSC Trophy for a single malt Scotch whisky over 15 years old. And last month, Speyburn was named Speyside Distillery of the Year at the New York International Spirits Competition as well as its 10 year old expression being awarded a silver medal.

International Beverage Named Whisky Distiller of the Year

Whisky Magazine’s Icons of Whisky invites the industry elite to nominate the finest companies and individuals throughout the whisky world. From these entries the Whisky Magazine editorial panel then choose the winners. The lavish Icons of Whisky Scotland Awards ceremony took place on the 2nd December at Surgeons Hall in Edinburgh, and was attended by leaders of the Scottish whisky world.

The International Beverage team is thrilled to have been recognized in such a prestigious competition, amongst so many of their industry peers. There were further celebrations for the business with Gordon Bruce, Distillery Manager at Knockdhu taking second place and an honorable mention in the Scotch Distillery Manager of the Year category.

“Whisky Magazine’s Icons of Whisky is one of the industry’s most credible awards and so it is an enormous honor to have been recognized by our peers and by judges as Whisky Distiller of the Year. This is a historic win for our business, coming at the end of a year in which we have surpassed all previous records at international competitions for the quality of our whisky.”– Marketing Director, Karen Walker

Karen continues, “Our single malt brands Old Pulteney, anCnoc, Balblair and Speyburn, and our blend Hankey Bannister, have all won a glittering array of trophies, gold and silver medals. Our years of experience in crafting premium Scotch whisky have also gone into the production of Caorunn Gin which is made at our Balmenach Distillery and has also enjoyed a tremendous year in terms of its success in markets around the world.

All of this is the result of so much hard work and dedication from the producers at our five distilleries and from our brand and sales teams around the world, and our thanks and congratulations go out to all of them. This accolade from Whisky Magazine is the perfect way to end the business year and to fuel our ambition and passion for further success in 2017.”

The Patrón Spirits Company announced today the Grand Prize winner of the third “Art of Patrón” Bottle Art Contest, an initiative encouraging artisans across the country to use Patrón’s signature bottles as artistic inspiration for a chance to win $10,000.

Scott Innes of Philadelphia, Pennsylvania, was named the winner over nine other finalists with his entry titled “The Art of Relaxation,” a handmade, oversized hammock that weaves together precisely 1,523 corks he collected from various Patrón bottles, including Patrón Silver, Patrón XO Cafe, and Gran Patrón Platinum.

“I’m enormously proud to be selected as this year’s Art of Patrón winner, as it really shows how hard work and dedication can truly pay off. When I started saving Patrón corks 15 years ago, I knew one day I’d use them to create something extraordinary. The contest was a great motivation to submit my work and showcase my passion for Patrón. It’s an honor to be recognized by fans and judges from across the country and I want to thank everyone who voted.”– Scott Innes, Grand Prize winner of the third “Art of Patrón” Bottle Art Contest

To enter the “Art of Patrón” Bottle Art Contest, applicants created an original work of art or functional item that contained, was made from, or depicted a Patrón bottle or component. Along with the art, entrants submitted a short essay describing the inspiration behind the piece.

“It’s inspiring to see the level of artistry and passion behind the diverse array of entries representing the iconography of our bottle. The level of inventiveness in Scott’s hammock is simply perfect. From its complex framework to the intricate detailing of its cork-woven design, this innovative, functional art piece so remarkably captures the spirit and creativity we pride ourselves on at Patrón.”– Lee Applbaum, Global Chief Marketing Officer at Patrón Spirits

After receiving hundreds of entries, a panel of judges (representing artisans, media, and past Art of Patrón winners) selected 10 finalists based on overall creativity, unique use or representation of the Patrón bottle, visual appeal, and the persuasiveness of his/her essay. From November 7th to the 13th, 2016, the top 10 submissions were featured on the Art of Patrón website, ArtofPatron.com, for public voting to help select one entry as the Grand Prize winner. Innes netted the highest total score from combining the Judging Panel Score with the Public Vote Score to win $10,000 and national exposure for his art. The remaining nine finalists each received $1,000.

Innes joins the ranks of previous Grand Prize winners including Rebecca Stoneback of Asbury Park, New Jersey and Brandon Montgomery of Phoenix, Arizona. Last year, Stoneback created the winning entry entitled “La Abeja,” a one-of-a-kind necklace that features 60 handmade beads representing the 60 hands used to create Patrón tequila. In the first year of the contest, Montgomery submitted “Batalla de los Espiritus,” an original chess set and table made from 52 Patrón bottles and 16 corks. Each of these pieces were inspired by the rich history and artisanal process behind Patrón tequila.

Following each competition, both the winning entries and original works from top finalists become showpieces at Patrón events throughout the year where guests can see the custom designs in person.

]]>Must Mix: Mexican Ponche Winter Martinihttp://chilledmagazine.com/must-mix-mexican-ponche-winter-martini
Thu, 08 Dec 2016 16:54:20 +0000http://chilledmagazine.com/?p=35655With cooling temperatures and the holiday season in full swing, The St. Regis Mexico City is pleased to offer a new festive cocktail – the Winter Martini – incorporating traditional Mexican Ponche and Gin...Read More

With cooling temperatures and the holiday season in full swing, The St. Regis Mexico City is pleased to offer a new festive cocktail – the Winter Martini – incorporating traditional Mexican Ponche and Gin.

Ponche is a traditional beverage served in Mexican homes during Christmas, Las Posadas, and the New Year holiday; it can be served hot or cold and is often enjoyed with Gin, Vodka, or Rum. The Ponche used in The St. Regis Mexico City’s Winter Martini has been reimagined by Omar Hamud, the hotel’s mixologist, to be enjoyed in classic martini fashion.

Winter Martini

Preparation:Add the Gin and the cooled Ponche into a shaker with ice. Shake vigorously until blended. Serve in a chilled martini glass and decorate with smoked cinnamon.

*Ponche

Ingredients:

4 cups of water

14 oz. Sugar

1 Cinnamon Stick

2 Apples Peeled, Cored, and Cut into Eighths

3 Guavas Quartered

Preparation:Turn on heat to high. Add the water, sugar, and cinnamon stick to a large pot and begin to boil. When the water starts to boil, add the apples followed by the guavas and cook for five minutes. Turn off the heat, remove the cinnamon stick, and let Ponche cool before mixing into the cocktail.

]]>Into the Wild: Pine Cocktails for Winterhttp://chilledmagazine.com/wild-pine-cocktails-winter
Thu, 08 Dec 2016 16:39:50 +0000http://chilledmagazine.com/?p=35649As each annual festive season brings an abundance of delicious cocktails made with cinnamon, nutmeg and pumpkin, some of New York City’s most revered bartenders...Read More

As each annual festive season brings an abundance of delicious cocktails made with cinnamon, nutmeg and pumpkin, some of New York City’s most revered bartenders are bringing one of the most seasonal, yet overlooked ingredients to the forefront; introducing creative ways of using pine in cocktails.

Using house-made syrups, fir garnishes and different variations of the evergreen coniferous tree, Jim Kearns of Slowly Shirley, Nico de Soto of Miracle’s global holiday popups and Cody Goldstein of NYLO hotel’s Shakespeare-inspired woodland dreamscape bar LOCL, provoke nostalgic memories of wintry walks and create the woody scent of fresh air through their unique and aromatic pine cocktails.

Holly Jolly

Photo Courtesy of Noah Fecks

Holly Jolly

Created by Nico de Soto for Miracle

Ingredients:

1 1/2 oz. Gin

1/2 oz. Pine Liqueur

3/4 oz. Vanilla Syrup

3/4 oz. Lime Juice

3 Mint

Top with soda

Glass: Miracle Collins Glass

Garnish: Pine Needles

Preparation: Shake. Strain. Top with soda.

Shakespeare’s Globe

Photo Courtesy of Brendan Burke

Shakespeare’s Globe

Created by Cody Goldstein for LOCL

Ingredients:

2 oz. Four Pillars Gin

5 oz. Root Beer Seltzer

1/2 oz. Vanilla Syrup

1/2 oz. Douglas Fir Liqueur

1/4 oz. Cointreau

Glass: Snow Globe

Garnish: Edible disco glitter

Preparation:Shake gin, syrup, Douglas fir, and Cointreau with ice for 5 seconds. Double strain into the globe and fill with root beer seltzer.

]]>Reyka Vodka is Wishing Happy Holidays to Every Person in Icelandhttp://chilledmagazine.com/reyka-vodka-wishing-happy-holidays-every-person-iceland
Thu, 08 Dec 2016 15:37:40 +0000http://chilledmagazine.com/?p=35646Reyka Vodka is Wishing Happy Holidays to Every Person in Iceland. Lots of brands say Tis the Season, but not every brand sends Merry Wishes to an entire country...Read More

Lots of brands say Tis the Season, but not every brand sends Merry Wishes to an entire country.

Reyka Vodka is reaching out to all Icelanders in real time on a Facebook Live taking place now! In partnership with creative ad agency Red Tettemer O’Connell + Partners(RTO+P), the small batch brand is hosting a special “holiday-themed” Facebook Live event featuring Fridrik, a proud native Icelander & quirky character who is the unofficial spokesman for the Reyka brand.

Though the “holiday” theme is on point for this time of year, the format for today’s livestream is unique – it will consist of Fridrik wishing over 320,000 Icelanders a Happy Holiday. He literally will be calling out 4,512 names from 1-5pm ET – each Icelandic name as listed by The Icelandic Naming Committee.

]]>RumChata and Tippy Cow Holiday Gift Sets Now Availablehttp://chilledmagazine.com/rumchata-tippy-cow-holiday-gift-sets-now-available
Thu, 08 Dec 2016 15:24:39 +0000http://chilledmagazine.com/?p=35639Check out the 2016 RumChata and Tippy Cow Holiday Gift Sets, now available to purchase for the holiday season…Read More

Check out the 2016 RumChata and Tippy Cow Holiday Gift Sets, now available to purchase for the holiday season.

RumChata Holiday Gift Set

RumChata Holiday Gift Set – $19.99

RumChata, one of the hottest brands year-round, has a newly designed 750ml gift set decorated with classic holiday ornaments and includes an exclusive RumChata ceramic mug. RumChata’s real dairy cream, cinnamon, sugar and vanilla blended perfectly with five times distilled Caribbean rum brings the most memorable flavors of the season to everyone’s palate. Perfect for party hosts, party guests, and gift shoppers, this boxed gift set is ready for instant giving, and includes 10 Holiday recipes for serving and sharing.

]]>From Grape to Gifthttp://chilledmagazine.com/from-grape-to-gift
Wed, 07 Dec 2016 23:08:19 +0000http://chilledmagazine.com/?p=35620With the holiday season around the corner, it's time to indulge in that luxurious spirit sure to make a splash at any holiday party. Whether it's a gift or for entertaining, a nice bottle of bubbly always makes a bold statement...Read More

Champagne is synonymous with celebration, and no more so than during the holidays. Bubbly flows at holiday parties, loved ones exchange bottles for Christmas, and corks around the globe pop at midnight on New Year’s Eve. But what really goes into a bottle of champagne?

Everything starts with the grapes. Moët Hennessy owns more than 2,800 acres of vineyards in the Champagne region, and those grapes sourced from long-standing relationships with vignerons dating back centuries. These relationships ensure consistency and quality for decades to come.

Blending champagne is an art, and Moët Hennessy employs some of the top talent in the industry.

“Moët Hennessy’s collection of champagne houses boasts over a thousand years of collective winemaking experience, setting the bar high for luxury champagnes. Every step of the winemaking process, from grape to glass, has been refined over generations of winemakers. Our experience, tradition and longevity in the region ensures that we have the best possible selection of grapes for centuries to come.”– Rodney Williams, EVP and CMO of Brands at Moët Hennessy USA

Every house has its own unique character and traditions.

“Winemaking involves more than simply knowing the right blend. There is an emergent property, a signature style, that must be present, something that cannot be forced or fabricated.”– Benoit Gouez, Chef de Cave at Moët & Chandon

Deep into the earth below the Avenue de Champagne in Epernay, France are the natural chalk caves where the Masion Moët & Chandon ages its wines. In this legendary subterranean labyrinth, the forces of nature have come together to create a uniquely ideal setting for the metamorphosis of choice fruit into the House’s luxurious wine. Select grapes undergo their transformation into champagne in conditions where the temperature and humidity levels are constant and unchanging. Over the centuries, the caves were continually expanded and today stretch for more than 17 miles. A few miles away, on the other side of the Montagne de Reims, Krug alone has 3.5 million bottles aging in the cellars, allowing its winemakers to often use older vintages in its blends.

Moët Hennessy offers a diverse range of champagnes for every occasion. Moët & Chandon blends are bright, fruity and have an elegant maturity. Veuve Clicquot is known for its classically styled, full-bodied champagne and its long aging. Non-vintage Veuve is aged for a minimum of 30 months, while vintages are aged a minimum of five years.

Dom Pérignon only produces its unique blends of Pinot Noir and Chardonnay in their best years.

Krug Vinyard

Photo Courtesy of Moët Hennessy

“Each vintage is constructed by the Chef de Cave with the goal of presenting a range of sensations on the palate that reflect the structure, aromas and singular characters of the vintage.”– Richard Geoffroy, Chef de Cave of Dom Pérignon says of the process of creating a vintage Dom Pérignon

Clos du Mesnil Harvests

Photo Courtesy of Moët Hennessy

Founded in 1729, Ruinart is the oldest established house and a showcase for Chardonnay, whether in non-vintage Blanc de Blancs or vintage Dom Ruinart, which is aged for a minimum of 10 years. Krug offers a breathtaking range of champagnes, from its Grande Cuvée blend of more than 120 wines from ten or more different years to its vintage single parcels Clos du Mesnil and Clos d’Ambonnay.

Moët & Chandon Cellars in Champagne

Photo Courtesy of Moët Hennessy

However, tradition does not mean innovation ceases. Moët & Chandon is well known for its distinct innovations. Moët Ice Impérial is the first champagne intended to be enjoyed over ice, in large glasses that have been specially designed to reveal all of its subtlety. Earlier this year, the brand added Moët Ice Impérial Rosé to its roster of innovations. Working to change perceptions, Moët Hennessy believes all its champagnes should be served in a wine glass rather than a flute, allowing for the wine to breathe and for the aromas to fully express themselves.

Bartenders and restaurateurs have come to appreciate the versatility of the company’s champagnes. “The range of the Moët Hennessy champagne collection, varying in styles, taste profiles, and price points, make them enjoyable for all occasions, whether a milestone achievement or everyday enjoyment with family and friends,” says Williams. “The champagnes can also be paired with a wide selection of foods, from traditional pairings such Clicquot Yellow Label with guacamole, Krug Grande Cuvée with fried chicken and Ruinart Blanc de Blancs with sushi.”

From our friends at Moët Hennessy USA

With the holiday season around the corner, it’s time to indulge in that luxurious spirit sure to make a splash at any holiday party. Whether it’s a gift or for entertaining, a nice bottle of bubbly always makes a bold statement.

Moët & Chandon Festive Limited Edition

Photo Courtesy of Moët Hennessy

Moët & Chandon Festive Limited Edition

This bright and sparkling limited edition bottle of Moët Imperial Brut would be the perfect gift to delight friends, family, and guests during the holiday season, as it comes already dressed in a stunning golden Gift Box.

Moët & Chandon Mini Brut & Mini Rosé

Photo Courtesy of Moët Hennessy

Moët & Chandon Mini Brut & Mini Rosé

Individual serving-sized bottles that feature a gold matte finish and the brand’s classic neck-tie, these bottles are perfect for gifting colleagues and companions alike.

The Krug Grande Cuvée Sharing Set

Photo Courtesy of Moët Hennessy

The Krug Grande Cuvée Sharing Set

This shared set contains one bottle of Krug Grande Cuvée and two “Le Joseph” glasses specially designed by Riedel®. Unlike traditional champagne flutes, the pronounced curve represents a dazzling demonstration on craftsmanship to allow full appreciation of Krug’s vivacious bubbles and sublime aromas.

Hennessy X.O Holiday Gift Pack

Photo Courtesy of Moët Hennessy

Hennessy X.O Holiday Gift Pack

In this set, the iconic Hennessy X.O bottle is frosted in a nod to silvery holiday wonder, and features two Hennessy X.O glasses designed by Thomas Bastide, perfect to enjoy on ice.

Limited Edition Rebecca Minkoff Chandon

Photo Courtesy of Moët Hennessy

Limited Edition Rebecca Minkoff Chandon

This year, Chandon recruited Rebecca Minkoff to bring her playful chic, edgy style in its Brut bottle, creating two different options for holiday – fashionably bold in black, and casually chic in white – enticing you to pick the “Merry Whatever” Limited Edition bottle that matches your occasion or mood this season.

]]>The Lyricism of American Brandy According to Joe Heron of Copper & Kingshttp://chilledmagazine.com/lyricism-american-brandy-according-joe-heron-copper-kings
Wed, 07 Dec 2016 15:38:35 +0000http://chilledmagazine.com/?p=35607Under the guidance of founder Joe Heron, Copper & Kings wants to make American brandy great again. When people think of historical American spirits...Read More

Under the guidance of founder Joe Heron, Copper & Kings wants to make American brandy great again.

When people think of historical American spirits, they immediately think of bourbon, not realizing that brandy actually preceded bourbon. The first recorded American brandy is believed to have been distilled in 1640; it was most likely apple brandy. This is more than a century before bourbon’s introduction.

Vendome Copper and Brass Works Exterior Signage

Photo Courtesy of Copper & Kings

During the Colonial Era in America, East Coast farmers would distill whatever fruit they had on hand to make brandy. On the West Coast, Spanish monks had a long-standing tradition of wine and brandy making, using grapes that grew in abundance throughout California. Even more intriguing and less known is that brandy gave birth to bourbon. Neophyte whiskey distillers aged their spirit in order to make it taste more like brandy. Thus, the saying “Brandy is bourbon’s older, beautiful cousin” was born.

Copper & Kings Retro Radio

Photo Courtesy of Copper & Kings

For Heron, it was essential in making his brandy that it embraced its American roots on every level. Along with his commitment to give back to the community and his choice of location in Louisville, Kentucky – the Heart of Bourbon Country – Heron has created a unique synergy between distillation and music. Indeed, the company’s love of music touches all parts of the brand.

Vendome Worker Working on Potstills

Photo Courtesy of Copper & Kings

The name “Copper & Kings” evokes the sound of a band’s name, such as Kings of Leon, Band of Horses, or Iron & Wine. The company’s three stills-Isis, Magdalena, and Sara-are named after women in Bob Dylan songs from the album Desire. And instead of the brewery tin tackers commonly used in bars, the company screen prints vinyl records with their logo.

Copper Kings Scrap Copper for Pot Stills

Photo Courtesy of Copper & Kings

This dovetailing of crafts-music and distillation-imbues the brand with a sense of personalization and authenticity. The company even holds an event called MIXT&PE, where two bartenders battle against one another to pair cocktails with songs from two chosen albums. Likewise, mixtape lists are posted regularly on the site.

“The music is played through Spotify. We have numerous playlists that you can follow on Copper & Kings-musicians’ birthdays, seasonal selections, iPod wars, just selections made by us, birthday playlists for our staff.”– Joe Heron

And, perhaps most importantly, music is played in the barrel room 24/7 to create a sonic aging process to agitate the brandy and enhance maturation.

Copper & Kings White Sangria

Photo Courtesy of Copper & Kings

Does music really matter that much? Absolutely. In fact, Copper & Kings wouldn’t be what it is without that lyricism. “Brandy is an incredibly romantic spirit,” says Heron. “The most romantic of spirits. It calls out for valor, it calls out for intimacy. People fall in love with and to brandy. And there is always music in the surround sound of romance, isn’t there?”

Old Fashioned Enviro

Photo Courtesy of Copper & Kings

Given the omnipresent nature of music in the distillery and its products, one can hardly argue with the Copper & Kings slogan: “Brandy Rocks!”

This December marks the 20th anniversary of Anchor Distilling Company’s Junípero Gin and the birth of modern-day craft gin in America.

Handcrafted in San Francisco beginning in 1996, Junípero is celebrated for its bold, unfiltered flavor and high proof of 98.6, and is the first craft gin distilled in the United States after Prohibition.

After several decades of exclusively producing beer, Anchor Distilling Company visionary and former owner Fritz Maytag, credited with sparking the craft beer revolution, saw a similar opportunity in craft distilling in the early 1990s. Maytag began experimenting with distillation after realizing at the time, that there were no copper pot-distilled whiskies or gins being made legally in America. Anchor Distilling became the first craft distillery in a craft brewery in modern times. The idea to make a gin was in part fueled by the experience, knowledge, and inspiration that Maytag and his team had gained while developing Anchor Brewing’s spiced Christmas Ale. The process of choosing the botanical blend was similar to choosing the spices for each year’s holiday brew.

“Our top priority and the wonderful challenge was in selecting and blending botanicals that would create a distinct flavor and balanced character. The goal was to produce a juniper-forward, London Dry-style gin for gin lovers. It took us more than two years to get it right.”– Bruce Joseph, Anchor Distilling’s Head Distiller, who started as a brewer in 1980 and was involved in the distillery’s beginnings.

Photo Courtesy of Alan Kropf

In 1996, the recipe for Junípero Gin was finalized and the botanical blend became a coveted secret. In addition to the special recipe, Maytag and his team used a copper pot still and removed the step of chill-filtering to create the clean, crisp, and bold gin that is popular for its full mouthfeel. While most gins sold for $15 a bottle, Maytag’s vision and confidence led him to introduce Junípero at $30, and in doing so he created the premium craft gin category.

“We refer to Junípero as the gin that launched a thousand craft gins. We are thrilled to celebrate the impact that Anchor Distillery has made on the craft category over the last 20 years and toast to the future.”– Dennis Carr, president and CEO of Anchor Distilling Company

In the 20 years since Junípero’s launch, the U.S. has seen a boom in consumer thirst for craft spirits, which has led to an avid interest in the details of production and specific ingredients used to create each new liquor. As a result, Anchor Distilling is celebrating Junípero’s milestone anniversary by unveiling the once top-secret recipe for the gin’s unique botanical blend: Junípero Gin begins as a grain neutral spirit and is redistilled once in a copper pot still with 12 botanicals:

Juniper Berries

Coriander Seed

Angelica Root

Orris Root

Dried Lemon Peel

Sweet Orange Peel

Seville Orange Peel

Cubeb

Cassia Bark

Cardamom

Anise Seed

Grains of Paradise

The resulting spirit remains unfiltered and expresses the following tasting notes:

Top bartenders from around the country, including Pacific Cocktail Haven’s Kevin Diedrich in San Francisco, Tooker Alley’s Del Pedro in Brooklyn and Midnight Rambler’s Chad Solomon in Dallas, feature Junípero Gin in their craft cocktails.

“Junípero is the ne plus ultra of gin. Even in a cocktail heavy with big flavors, there’s no doubt on the very first sip that it’s a gin cocktail because all the essential flavors are right there.”– Del Pedro

Photo Courtesy of Alan Kropf

Rosemary’s Chances

By Del Pedro at Tooker Alley, Brooklyn, NY

Ingredients:

1 3/4 oz. Junípero Gin

3/4 oz. Lemon Juice

3/4 oz. Rosemary Simple Syrup*

1/4 oz. Luxardo Apricot Liqueur

1/4 oz. Aperol

Egg White

Preparation:Combine ingredients; dry shake; wet shake. Strain into a chilled cocktail glass. Garnish with spritz of rosemary hydrosol and a small sprig of fresh rosemary.

*Rosemary Simple Syrup

Bring 20 oz. of water to a soft boil in a saucepan. Add 3 oz. of fresh rosemary, tamp down until it is all immersed in water. Cover and allow to simmer for 15 minutes over a low heat. Turn off heat, keep covered and allow to steep for one hour. Strain out 16 oz. of “rosemary water” into another saucepan. Add 1 lb. of granulated white sugar. Stir until sugar is completely dissolved. Let stand until cool and then refrigerate.